Nourishing Mondays: Tuna Artichoke Dip

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This dish is somewhere between a restaurant-style artichoke dip and a tuna salad. And who doesn’t love either of those two things?

The bonus of combining these two inspirations is that the result is very versatile. You can choose whether to serve it chilled or heat it up for gooey, melted cheese. Use it as a dip for chips or veggies, spread it on bread for a sandwich, or even enjoy it on top of a mixed-green salad. It’s all up to you! Also, don’t be afraid to add a little extra cheese, if desired.


1 5oz can water-packed tuna (dolphin-friendly, of course)
½ cup artichoke hearts
¼ cup herbed cream cheese
¼ cup grated parmesan cheese
1 Tbsp mayonnaise
Dash of salt and pepper (or to taste)
Pinch of paprika (for sprinkling on top)


Drain artichoke hearts of any liquid. Coarsely chop them, and place in a medium mixing bowl. Drain the canned tuna, and add to bowl. Add in cream cheese, parmesan cheese, and mayonnaise. Sprinkle in salt and pepper and stir to distribute.

If you would like to serve the dip warm, heat it in the microwave for 45 seconds to 1 minute. Sprinkle the paprika on top just before serving. The dip can be served with chips, raw vegetables, or spread on slices of crusty bread.

Makes 4 appetizer servings. Double or triple this recipe if you are feeding a large crowd.

(Photo Source: Emma Waugh)

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